- 職位性質(zhì)：全職
- 工作地區(qū)：上海市徐匯區(qū)
- 招聘人數(shù)：1人
- 學(xué) 歷：中專
- 工作經(jīng)驗(yàn)：3年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：良好
- 語言要求：英語(良好)
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：6千-6.5千
- 職位有效期：2026-05-29至2026-08-27
職位：Chef De Partie 西廚廚師主管
崗位職責(zé)/職位描述
Job Level 崗位級(jí)別：Supervisor 主管
Report To 匯報(bào)給：Sous Chef 副廚師長(zhǎng)
Position Overview 崗位概述：
Chef de Partie of Capella Hotel Group is responsible for production of the highest quality products, supervising the staff in efficient manner, strive to keep overtime to a minimum and maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.廚師主管主要負(fù)責(zé)生產(chǎn)保證最高質(zhì)量的產(chǎn)品，保持衛(wèi)生安全標(biāo)準(zhǔn)按照公司的指導(dǎo)方針，支持本部門文化的動(dòng)力，團(tuán)隊(duì)精神和創(chuàng)造力。
The Role 崗位職責(zé)：
1. Supervise the preparation and production of all hot or cold food items for the a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
監(jiān)督所有的備餐情況和生產(chǎn)熱或冷的食品生產(chǎn)按照點(diǎn)單，確保它們符合規(guī)定的食譜和規(guī)范。
2. Understand the basic philosophy of the company. Implement and energize company philosophy in their daily work.
了解公司的基本理念，執(zhí)行公司理念灌輸?shù)饺粘５墓ぷ鳟?dāng)中。
3. Determine the required mise-en-place according to the menu orders.
確保備餐所需的食材都是根據(jù)菜單的訂單。
4. Check the store requisitions prepared by subordinates. Ensure that the received products meet the predetermined quality and purchasing specifications.
檢查下屬按庫(kù)房領(lǐng)料單領(lǐng)料，確保收到的貨品符合預(yù)定的質(zhì)量和采購(gòu)規(guī)范
5. Monitor the supply of food items and review wastage for appropriate adjustment in future preparation.
監(jiān)控所有供應(yīng)的食物和審查適當(dāng)調(diào)節(jié)損耗。
6. Ensure the proper handling and storage of food so as to keep spoilage to a minimum.
確保適當(dāng)?shù)奶幚砗蛢?chǔ)存的食物，把損壞降到最低。
7. Ensure that the workstations are clean and sanitized and prepare safety procedures are observed by the cooks at all times.
確保中作臺(tái)的清潔和消毒，留心觀察下級(jí)們按安全程序備餐
8. Ensure that all operating equipment is in good working conditions and advise supervisor to raise repair and maintenance request when necessary.
確保所有操作設(shè)備處于良好的工作狀態(tài)和建議上級(jí)必要時(shí)提出維修和維護(hù)的要求。
9. Prepare the framework of training programs for new staff and Cook Trainees and review the training progress and schedule.
準(zhǔn)備給新員工培訓(xùn)項(xiàng)目的框架和廚師培訓(xùn)和復(fù)習(xí)培訓(xùn)進(jìn)度
10. Assist supervisor in creating new dishes and arranging sample tasting for management.
協(xié)助上級(jí)管理創(chuàng)新菜單和安排樣品品嘗。
11. Assist supervisor in monthly stock taking activities.
協(xié)助每月盤存活動(dòng)。
12. Perform any other related duties as and when assigned by supervisor.
執(zhí)行上級(jí)主管分配的其他任何相關(guān)職責(zé)。
Talent Profile 能力&技能需求
Working experience in the same position is preferred。
有同等職位工作經(jīng)驗(yàn)者優(yōu)先。
Strong Culinary Skills Good Product and Technical Knowledge Leadership and training skills and basic English communications skills Good creative work skills。
豐富的廚房技能，良好的產(chǎn)品和專業(yè)知識(shí)，領(lǐng)導(dǎo)才能和培訓(xùn)技巧、基礎(chǔ)英語和溝通技巧 好，工作技巧有創(chuàng)造性。
According to the requirement of the chef, ensuring the product quality, product decoration, colour collocation are fine.
根據(jù)廚師長(zhǎng)的要求，保證其出品質(zhì)量、出品裝飾、色彩搭配等都符合標(biāo)準(zhǔn)。
